October is such a capricious month. It can start out in a glorious blaze of warmth, tailgating on the end of summer, and suddenly turn dark, dreary and wet, setting the stage for the cold months ahead.
The bounty of the garden is like that, too. At the beginning of October, one will find a nearly full selection of produce. Most fruits and veggies are still available, even the strawberries. The root crops are at their peak and you can still get lettuce fresh from the second planting. By the end of October, the selection is getting much leaner.
But don't let that stop you from a trip to market. The market may be getting smaller, but the selection is still abundant and local. It's just time to look at what is available in a different light and be thankful for the bounty we still have.
On that note, and in time for Thanksgiving this weekend, I am going to once again list all that I am thankful for at our local markets.
I am thankful for all the wonderful staff and volunteers who run our markets. Without them, we wouldn't have the delightful spaces, programming and music that make our markets so fabulous. Not only are they at market early on market day, they put in many hours before and after to ensure we have a quality experience.
I am thankful for the musicians who share their joy with us. Each week is something different: Caribbean steel drums, original guitar and vocals, classical guitar, and even a fiddle or two.
I am thankful for the farm vendors. These are the people who grow all the wonderful food we eat: Floralia, Country Village, Beckman's Berries, SilverHill Orchard, Red Barn, Nature Village, Never Say Die, Shen Farm, Forstbaur, Snowy Mountain Organics, Langley Organic Growers, Wild West Seafood, Redl's Beef, Rockweld Farms all provide the freshest, most nourishing food.
And then there are the prepared-food vendors: Little Qualicum Cheese, Golden Ears Cheesecrafters, Bread Affair, Gesundheit Bakery, Blackberry Hill Bakery, Chickadee bakery, Simply Delish, Delish Gluten Free, Culinary Blossoms, Dodi's, Maple Sugar Shack, JJ's, Samaya, Aji, Gary's kettle Corn, Nia's Thai Curry Sauces, Boboli and Sweet Thea each has something unique to offer and I have eaten them all.
Let's not forget the artisans who come to market, either. They truly round out the local experience by offering quality jewelry, pottery, clothing, skin care and other handcrafted items.
My aging body is thankful for the service providers who come to market. A massage and some chiropractic education are a wonderful thing.
And speaking of service, our markets give space to some fabulous community groups that share their knowledge and expertise with us. I am thankful to live in a community that has such diversity and such a generous spirit.
Our Tri-City markets share so much and enrich my life in a fulfilling way. I hope I give back just a bit with this column and the sharing of my recipes.
So happy Thanksgiv-ing, everyone, and may you always have blessings for which to be thankful.
Karen Curtis is the Lemonade Lady (www.kicslemonade.ca and kicslemonade.blogspot.ca) at the Coquitlam Farmers Market. Her column runs once a month during market season.
This month's recipe is one I serve every Thanksgiving. It takes full advantage of the fall produce and it is a make-ahead dish that only needs reheating in the oven after the turkey comes out to rest. (Did you know that you should take your turkey out of the oven half an hour before you serve dinner? This resting period makes it much easier to carve.)
MAPLE-ROASTED FALL VEGETABLES
6 cups assorted hearty vegetables (I like to use carrots, onions, squash, turnip and Brussels sprouts)
2-3 tbsp olive oil
tsp ground cumin
tsp chilli powder
Pinch of ground cinnamon
2-3 tbsp maple syrup
1 tsp fresh minced garlic
Salt and pepper
Peel and chop vegetables into uniformly sized pieces about the size of a toonie. Toss with olive oil, cumin, chilli and cinnamon, and place in a shallow baking dish. Bake, uncovered, at 350 for about an hour, or until vegetables are soft and beginning to brown.
At this point, you can keep the dish in the fridge until the turkey is done, or continue with the cooking. Either way, the next step is to combine the maple syrup and garlic and pour over the veggies, stirring to coat. Return the dish to the oven and bake another 15 minutes or so. Grind some pepper over the top and finish with a sprinkle of salt.
